I got this idea from one of the youtube channels that I recently found (Radhi Devlukia) which had a recipe for a vegan version of this. I also LOVE my sister Aruna's tandoori paneer/tikkas with her mint/cilantro yoghurt chutney. I wanted to incorporate both and came up with this idea. I found these cute naan rounds in Target the other day and decided to finally give it a shot. It was a HIT!
You will need:
This has basically four components:
Naan
Tandoori Paneer
Salad
Mint/cilantro yoghurt chutney
Let us get started.
1.Naan:
I used mini naan rounds. You could use any type.
Based on your naan you can either use it at room temperature or you may need to warm it up in oven/toaster oven/skillet.
2.Tandoori Paneer:
1 14 oz pack of paneer cubed
1 cup yoghurt
Spices:
1/2 tsp turmeric
1/2 tsp red chilli powder
1 tsp cumin powder
1/2 tsp garam masala
1/2 tsp amchur powder (dry mango powder)
1 tsp kasoori methi
salt per taste
This would be on the milder side. If you want it a bit more spicy, you could increase the spice ingredients.
Mix the spices with the yoghurt. Add the paneer cubes to this and let it marinate for 15-30 minutes. After that transfer it to a greased baking sheet. Bake at 400°F for 20 minutes. If you like it more crispy you could go up to 30 minutes.
3.Salad
1 shallot chopped
1 tomato chopped
1/2 cup cilantro chopped
lime juice from almost 1/2 lime
salt per taste
Mix all these ingredients and your salad is ready!
4.Mint cilantro yoghurt chutney
1 tbsp mint leaves
1 tbsp cilantro chopped
3 tbsp yoghurt
1/2 tsp of lime juice (remaining from salad)
salt per taste
Combine all these ingredients in a jar and blend it. I used my NINJA. I LOVE it and use it for everything from smoothies to chutneys.
Assemble all these now!
Take a naan, apply some chutney. Top it up with paneer and salad and drizzle some more chutney.
ENJOY!
